Roasted Red Pepper and Shrimp Grits

Serves: 6
Total Calories: 313


2 tablespoons unsalted butter
1 large yellow onion, minced (about 2 cups)
1 tablespoon minced garlic
1 cup quick cooking grits
4 cups whole milk, divided
1 cup water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco
2 red bell peppers, roasted, peeled, seeded, puréed
8 ounces shrimp, peeled, deveined
8 ounces (2 cups) grated Cheddar or Monterey Jack cheese


Melt butter in a saucepan set over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook 2 minutes. Stir in grits. Stir in 2 cups of milk and simmer until liquid is absorbed, about 5 minutes. Add remaining 2 cups milk and simmer, stirring occasionally, until it is absorbed, about 5 minutes. Add water and simmer until grits are soft and thick, 35–40 minutes.

Preheat oven to 400°. Add salt, pepper, Tabasco, and puréed bell peppers to grits; mix well. Pour mixture into a 6x10x1 3/4-inch casserole. (The grits may be prepared to this point 1 day in advance. Let cool to room temperature, cover, and refrigerate overnight. Bring to room temperature before proceeding.)

Spread shrimp evenly over grits and top with grated cheese. Bake on top rack of oven until shrimp are cooked through and cheese is melted, about 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 313
Calories from Fat: 176

This Roasted Red Pepper and Shrimp Grits recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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